Old-Fashioned Cupcakes

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I actually like this recipe however I added a little twist to it. i actually added just a splash of lemon extract and added an extra egg to the batter, and i must say they were excellent.

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I was looking for a good yellow cake recipe this one intrigued me. I followed the recipe exactly. Nice flavor but not the texture I was looking for. The cake was dense but the addition of milk gave the cakes almost a sponge taste in my opinion and I did not want that type of texture. I filled the cups about 2/3 of the way and they rose nicely yielding about 2 dozen. They were not golden brown but were cooked in about 18 minutes. Color was not an issue. I stored them in a plastic container and they stayed fresh for 3 days. One odd result: they didn't release from the papers easily.

They were not a hit with my crowd. Most people did not care for the texture or taste. I am an experienced baker and am not fond of cake mixes, but I would use a mix before making this recipe again simply because I did not think the results worth the cost and time.
I did not use the frosting provided with the recipe. In my opinion, I would be disappointed if I purchased these at a fancy bakery.

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i was lucky today to meet cheryl in her store. i had this cupcake today it was yummy! paula i can see why cheryl is your friend. she was so sweet to us. we will be back thank you for your warm hospitality. oh paula we had lunch too at your place awsome food! pistol

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These cupcakes were very good. They were moist and had good flavor. I did cook them for the full 20 minutes. We will be making these again!! LOVE THEM

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LOVE these cupcakes! The taste is great and the frosting is my new favorite! The only reason im giving 4 stars and not 5 is because they are a tad on the dry side. They are light but just a bit dry. We will certainly make these over and over again and be added to our favs!

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After eating one of these from the bakery I decided I must make them myself. These are wonderful. Now y'all know to have fresh ingredients and have them at room temperature? These are things learned from mom and not stated in old fashioned recipes. I cooked them 20 minutes. They were not brown but tested done. Next batch I will make a few more than 24. They were flat on top but these are not muffins. They get crowned with icing.
Very easy to do and I like this technique. Don't over beat the batter. Being stiff we thought it was easy to scoop into the cupcake liners.
I liked the frosting too. I did not use it all and could have got by with half but the recipe is the amount to make highly mounded bakery-style cupcakes. Honestly I liked her cupcake because it did not have an obscene amount of frosting on it like some bakeries.
Happy baking!


Second time around they were as good as the first. I made thirty cupcakes and used half the frosting recipe. They also kept well.

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Lip-smackin' tasty!!! We followed the directions and these were literally some of the best cupcakes that have ever entered our mouths.

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I did not like them at all! They tasted like extra extra sweet pancakes! Me and My friend made them and then tasted and feed it to our dogs they were so bad! I would not recomend!

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Horrible! I followed directions to a tee. Cupcakes would not rise and oozed out all over the top of the pan, onto the oven racks and bottom. I let them continue to cook then once removed from oven, they flattened out, almost sinking in the middle. Will not makes this again. I have to assume a cake shop isn't going to give out their secret recipe. This is a real dud.

I will add, they do taste okay, not great but I certainly wouldn't serve these to anyone who cares about presentation.

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these are amazing! very tasty...I didn't use the icing recipe provided though. I have one I like and didn't want to change